Scotch Eggs

Ingredients

• Six hard boiled eggs
• one-third cup fresh bread crumbs
• one-third cup milk
• one and one-half cup chopped (cooked) ham
• one raw egg

Method

1. 1

   Shell eggs, cut lengthwise, take out yolks, mix fine, season with salt, paprika, moisten with cream.

2. 2

   Fill whites with these yolks, put together whole again.

3. 3

   Prepare for the outside the bread crumbs and milk cooked to a paste, add chopped ham, season with a little paprika and mustard, add one raw egg beaten lightly, cover eggs with this, roll in bread or cracker crumbs and fry in deep fat as doughnuts.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 143. The excerpt below is the record exactly as published.

SCOTCH EGGS. Mrs. Lewis Duke. Six hard boiled eggs, one-third cup fresh bread crumbs, one-third cup miik, one and one-half cup chopped (cooked) ham, one raw egg

Cook this with the app: pantry check, scaling, and the assistant.